Effects of adlay bran and its ethanolic extract and residue on preneoplastic lesions of the colon in rats

BACKGROUND: Adlay (Coix lachryma‐jobi L. var. ma‐yuen Stapf) is a cereal crop used in traditional Chinese medicine and as a nutritious food. Epidemiologists have suspected that the low cancer rates in southeastern China might be related to adlay. Previous studies have shown that adlay has anti‐tumour and anti‐inflammatory activity. This study investigated the effect of adlay bran and its fractions on chemically induced colon carcinogenesis in rats. RESULTS: Adlay bran and its ethanolic extract and residue significantly reduced the number of preneoplastic aberrant crypt foci (ACF) and modified their mucin composition. The inhibitory effect of adlay bran ethanolic extract on ACF showed a dose dependence. Adlay bran and its ethanolic extract suppressed small ACF (one, two or three crypts) and ACF in the distal colon, while the residue suppressed large ACF (four or more crypts). CONCLUSION: These findings suggest the possibility that adlay bran and its ethanolic extract and residue inhibit colonic preneoplastic lesions in an early stage. Adlay and its fractions may have the potential to be developed as chemopreventive cereal products. Copyright © 2010 Society of Chemical Industry     

酪蛋白糖巨肽对二甲肼干预的大鼠细胞因子网络变化的研究

目的：探讨不同剂量酪蛋白糖巨肽（casein glycomacropeptide,CGMP）干预二甲肼处理的大鼠时,外周血和结肠组织内细胞因子水平的变化情况,从而推断CGMP对二甲肼处理的大鼠细胞因子网络的影响。方法：60 只Wistar雄性大鼠随机分为正常组、模型组、CGMP低剂量组、CGMP中剂量组和CGMP高剂量组。除正常组外,对每只大鼠每周腹腔注射二甲肼,剂量为30 mg/（kg•周）,同时,3 个剂量CGMP组注射二甲肼的同时每天灌胃CGMP,剂量分别为10、50、100 mg/（kg•d）。15 周后,处死大鼠,取其结肠组织和血清,首先检测结肠末端异型隐窝灶个数,然后利用液相芯片法检测结肠组织和血清中的细胞因子的表达水平。结果：乳源CGMP对大鼠体质量影响没有显著性差异,乳源CGMP对大鼠内毒素和活性氧簇的水平具有显著的抑制作用,其抑制作用呈剂量依赖趋势。乳源CGMP可显著抑制异型隐窝灶的形成,且异型隐窝灶个数呈剂量依赖性降低。乳源CGMP可以显著抑制大鼠体内Th1/Th2类细胞因子的失衡,且呈剂量依赖趋势。结论：乳源CGMP具有改善二甲肼处理的大鼠结肠组织损伤的功能,其机制为乳源CGMP可以有效抑制二甲肼处理的大鼠体内异型隐窝灶的形成,并呈剂量依赖性,研究显示乳源CGMP可以下调大鼠体内IL-4等Th2类细胞因子的异常升高,促进IL-2等Th1类细胞因子的分泌,改善大鼠体内处于失衡状态的细胞因子网络。     

酒花多酚对高脂血症小鼠的降脂与抗氧化作用

啤酒酿造废酒花（超临界CO2萃余物）中富含多酚,评价从废酒花中分离的多酚提取物（hop polyphenolextract,HPE,纯度为88.7%）对高脂血症小鼠的降脂抗氧化作用,并与同剂量的茶多酚降脂抗氧化效果进行比较。用HPE以200～800 mg/（kg·d）的剂量持续灌胃高脂小鼠5 周,高脂血症小鼠血清和肝脏中的总胆固醇和甘油三酯以及血清中的低密度脂蛋白胆固醇水平和动脉粥样硬化指数显著下降,血清中高密度脂蛋白水平显著升高。另外,小鼠血液、肝脏中的脂质过氧化产物丙二醛含量显著减少,过氧化氢酶活力显著提高,红细胞和肝脏中的超氧化物歧化酶活力、全血和肝脏中谷胱甘肽过氧化物酶活力均显著提高。研究结果表明,HPE对高脂血症小鼠具有显著的降脂和抗氧化作用。     

Non-digestible fraction of cooked bean (Phaseolus vulgaris L.) cultivar Bayo Madero suppresses colonic aberrant crypt foci in azoxymethane-induced rats

The non-digestible fraction (NDF) of common bean (Phaseolus vulgaris L.) cultivar Bayo Madero was evaluated for its chemopreventive effect on azoxymethane (AOM) induced aberrant crypt foci (ACF) in rats. Diets containing cooked beans (CB) or its non-digestible fraction (NDF) were fed to 72 male rats after 2 azoxymethane injections (15 mg kg(-1) of body weight once a week for 2 weeks). ACF number, short chain fatty acids (SCFA) and β-glucuronidase activity were measured in colon sections from rats sacrificed 7 weeks after the last AOM injection. Food intake and weight gain of rats were unaffected by CB and NDF. CB and NDF suppressed the AOM-induced formation of ACF (0.8 and 1.5 ACF/distal zone, respectively vs. 6.6 ACF/distal zone based on methylene blue stain) and lowered β-glucuronidase activity in cecal, colonic and fecal content compared to AOM group. SCFA production was not significantly different among fecal, cecal and colonic content. These results indicate that CB and NDF from Bayo Madero provide direct chemoprotection against early stage of azoxymethane (AOM)-induced colon cancer in rats.     

国产酒花香气成分及酿造特性的研究

为探究国产酒花在啤酒酿造中的酿造价值,将7种中国本土种植和培育的啤酒花（卡斯卡特、D1号、拿盖特、柯密特、青岛大花、哥伦布、哈拉道）在模拟啤酒酿造过程中添加,并在关键酿造节点取样,使用气相色谱-质谱（GC-MS）技术分析酒花在啤酒酿造过程中不同时期香气成分,并通过感官品评综合评估其酿造价值。结果表明,7种国产酒花香气成分均能满足啤酒酿造要求,除哥伦布为高α-酸酒花,青岛大花为苦型酒花外,其余品种均为苦香兼优型酒花,该类酒花既可煮沸时添加也可用于后期酒花干投,其中,卡斯卡特酒花与D1号酒花干投样品中月桂烯含量分别为0.458μg/L、0.324μg/L,远高于一般酒花,非常适合印度淡色艾尔啤酒（IPA）酿造。     

Chinese bayberry fruit extract alleviates oxidative stress and prevents 1,2-dimethylhydrazine-induced aberrant crypt foci development in rat colon carcinogenesis

The effects of Chinese bayberry fruit extract (CBFE) ingestion on hepatic and colonic oxidative stress and 1,2-dimethylhydrazine (DMH)-induced intestinal aberrant crypt foci (ACF) development in rats were investigated. Rats were administered DMH (35 mg/kg body weight) and were supplemented with CBFE (50 or 500 mg/kg body weight every day) for 16 weeks. Results showed that DMH consumption induced intestinal ACF development and adenoma or adenocarcinoma formation, which were significantly reduced with CBFE supplement. The CBFE treatments increased reduced glutathione levels and activities of superoxide dismutase, catalase and glutathione reductase, in both hepatic and colonic tissues; however, the activities of glutathione-S-transferase and glutathione peroxidase were inhibited. These results indicate that CBFE, rich in phenolic compounds, effectively inhibits DMH-induced ACF and colonic tumour development by alleviating oxidative stress.     

Preventive effects of rice bran oil on 1,2-dimethylhydrazine/dextran sodium sulphate-induced colon carcinogenesis in rats

This study included F344 rats which were fed AIN-93G-based 14% high-fat diets and were divided into the following six groups: Groups B and N, 14% soybean oil (SO); group P, 14% SO containing 0.04% piroxicam; group L, 5% rice bran oil (RBO) and 9% SO; group M, 9% RBO and 5% SO; and group H, 14% RBO. All the rats—except those in group B—were administered 1,2-dimethylhydrazine/dextran sodium sulphate to induce colitis-related colon carcinogenesis. The rats were sacrificed, and their colons were removed to examine aberrant crypt foci (ACF) and mucin-depleted foci (MDF). The results revealed that the rats from all the RBO group rats exhibited significantly reduced colon tumour formation, MDF, and ACF, especially sialomucin (SIM)-producing ACF. The hepatic antioxidant status, including the glutathione (GSH) and thiobarbituric acid reactive substance levels as well as superoxide dismutase and catalase activities, was superior among the RBO groups, which might contribute to the potential of RBO with respect to delaying colon carcinogenesis.     

啤酒花的化学研究及其和啤酒酿造的关系

啤酒花用于啤酒酿造,在增加啤酒苦味的同时可改善啤酒的风味和提高啤酒的泡沫稳定性。随着化学分离和鉴定技术的不断完善,使得可以通过调整使用啤酒花的不同种类和数量来改进啤酒质量。啤酒花中主要化合物对啤酒质量可产生重要的影响,其中,树脂类化舍物,主要是α-酸和β-酸类,可赋予啤酒独特的苦味特征;精油类成分使啤酒具有明显的香味特征;而啤酒花中的多酚可对啤酒的风味及其风味稳定性产生重要的影响。     

香型酒花对啤酒酿造质量的影响

啤酒花有两种基本类型:苦型和香型酒花.它赋予啤酒特有的苦味和香味,同时也影响啤酒的泡沫形成;酒花中含有酒花树脂、酒花油和多酚物质.本文主要就香型酒花在啤酒酿造过程中的风味变化以及对啤酒香味质量的影响进行了讨论.     

Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer

In this study we aim at exploring consumer valuation for craft beer brewed locally and made with locally grown hops. The research is motivated by the fact that, although existing literature shows that consumers generally pay a price premium for locally produced foods or those made with local ingredients, it is still unclear how consumers value localness of production (i.e., brewing location) over localness of inputs (i.e., hops origin) and whether consumers value these attributes as either complements or substitutes. Moreover, little is still known regarding consumer preference for local ingredients in beer. Thus, we address these research questions by means of a choice experiment survey on craft beer consumers in the State of Indiana, United States. Results show that consumers have the highest willingness to pay for craft beer brewed in-state, but preferences over hops origin are heterogeneous. We find evidence of complementarity between brewing and hops origins among frequent craft drinkers and evidence of substitution between these claims for casual drinkers. Segmenting consumers based on how they define local beer, we find one consumer segment that has the highest willingness to pay for beer brewed in-state and made with hops that are grown in-state. These results can inform product differentiation, marketing, and pricing strategies. They are also relevant to state policymakers supporting local hops production and local brewing.     

A Study of the Fate of Volatile Hop Constituents in Beer

SUMMARY— The volatile material from a pilot plant brewed beer (hopped) has been analyzed by the direct combination of capillary gas chromatography and mass spectrometry. None of the major volatile terpenoid hydrocarbons of hops (myrcene, caryophyllene, humulene) could be detected in the beer volatiles. The only volatile constituents in the beer which could be assigned to hops with some certainty were ethyl dec-4-enoate and ethyl deca-4,9-dienoate, which exist in the hop oil as the methyl esters.
A capillary gas chromatography analysis of a beer which was brewed without hops but with methyl dec-4-enoate (0.02 g/L) showed that this ester was converted to the ethyl ester by the fermentation.
A study was also carried out using model systems to parallel the "kettle boiling" step of brewing. This involved boiling hops with water for a set period and filtering the water extract from the hops. It was found that the pattern of volatile hop constituents in the filtrate (hopped water) was quite different from hop oil and consisted principally of free organic acids, humulene epoxide, humulenol, and other hop oil oxygenated components. With fine filteration through Celite, very little myrcene, humulene, or caryophyllene were transferred into the water, even though they form the major part of hop volatiles. If, however, only coarse filtration was used, a greater amount of these hydrocarbons were found in the filtrate.
It is concluded that the amount of volatile hop oil constituents reaching the final beer probably depends upon the exact conditions of the brewing process used. No evidence could be found in the present work to support the view that the tiny amounts that do survive in beer prepared by the typical American process could contribute more than a very minor amount to the characteristic beer aroma.     

裙带菜保健啤酒研究

研究在麦汁中添加裙带菜粗提液的啤酒发酵条件,考察了裙带菜粗提液的除腥方法,探讨了裙带菜粗提液的添加量、添加方式、酵母接种量及酒花添加量对裙带菜啤酒发酵的影响。实验得到的活性炭除腥最适条件为：活性炭添加量2%,温度60℃,处理时间50 min,发酵法有明显的除腥效果。正交实验得到的最佳发酵条件为：裙带菜粗提液添加量为6%,在第7天时加入,酵母接种量为15×106个/mL,酒花添加量为0.06%。采用最佳工艺条件发酵的啤酒酒精度为2.2%vol,双乙酰含量为0.137 mg/L,产品风味良好。     

THE INSTITUTE OF BREWING ANALYSIS COMMITTEE THE BREWING VALUE OF OLD HOPS. RELATIONSHIPS BETWEEN ANALYSES AND FLAVOUR

Beers were brewed with old and new hops and the relationships were studied between methods for estimating α-acids, beer bitterness and beer flavour. It was concluded that the α-acid content of hops at harvest is a simple and reasonably reliable guide to the brewing value of old hops; that the beer bitterness determined analytically is a good guide to that tasted; that beers brewed with old and new hops will differ little in bitter or harsh taste if the analytical bitterness levels are similar; and that tasters can distinguish between bitterness levels of 5 E.B.C. units at values around 30 units.     

对2005年度世界酒花供求状况的探讨

<正>由于酿造工业的不断集中,以及大型啤酒集团就品种和种植地域上更为灵活的采购策略,我们很难对未来酒花产量做出长期的预计。本文表中的预计数是以目前的市场状况为基础。香型酒花相对较高的现货价格,以及高酸品种较低的价格是否会超出我们的预计,还有待于今年酒花采收后的进一步分析。     

啤酒花及其抗菌机理研究进展

就国内外对酒花的研究、啤酒花的发展及其应用历史、啤酒花的成分、酒花抗菌物质进行了分析和综述.重点对啤酒花的抗菌机理和抗菌特性进行了阐述.通过介绍一些常用和最新检测啤酒腐败菌的方法,论述了酒花抗菌机理对啤酒腐败菌检测的影响意义,展望了啤酒腐败菌检测的发展趋势.     

Tomato powder impedes the development of azoxymethane‐induced colorectal cancer in rats through suppression of COX‐2 expression via NF‐κB and regulating Nrf2/HO‐1 pathway

Cancer is one of the leading causes of death worldwide. Since dietary factors have been connected to a reduced risk of a diversity of human cancers, in this study we investigated the effects of tomato powder (TP) on the development of azoxymethane (AOM)‐induced colorectal cancer in Wistar rats, and possible mechanism(s) by which TP shows its chemopreventive activity. Here we show that TP added to feed at 5% rate decreases the rate of aberrant crypt foci (ACF) and reduces the development of adenocarcinoma and growth of AOM‐induced colorectal cancer in rats. In addition, we demonstrate that TP supplementation shows its chemopreventive activities through inhibition of cyclooxygenase‐2 (COX‐2) expression via NF‐κB pathway and promotion of apoptosis, as well as regulating Nrf2/HO‐1 signaling pathway in colorectal tissue of AOM‐treated rats. Our findings identify an intimate connection between dietary supplementation of TP and the decreased risk of colorectal cancer in rats, and suggest that consumption of TP would be a natural candidate for the prevention of colorectal cancer in men.     

Protective effects of epigallocatechin gallate (EGCG) derivatives on azoxymethane-induced colonic carcinogenesis in mice

Epigallocatechin gallate (EGCG), the major polyphenol in green tea and a functional food ingredient/nutraceutical with health-promoting properties, was structurally modified by esterification with butyric and docosahexaenoic (DHA) acid in order to improve its lipophilicity and hence bioefficacy in vivo. The lipophilic derivatives of EGCG so-prepared were evaluated for their anticancer activity against azoxymethane (AOM)-induced colon carcinogenesis in mice. Formation of colonic aberrant crypt foci (ACF) was monitored as the biomarker of colorectal cancer (CRC). It was found that oral administration of EGCG derivatives led to reduced size of ACF in the mouse colon. EGCG–DHA esters were more effective than EGCG-butyrate in inhibiting the formation of ACF. The total number of large colonic ACF was remarkably decreased by treatment with EGCG derivatives, especially by the EGCG–DHA esters, which showed a 100% inhibition of large ACF formation. Two tumor-promoting enzymes, iNOS and COX-2 were also inhibited by EGCG derivatives to various extents at the expression level. The results suggest that the lipophilic ester derivatives of EGCG are effective in inhibiting colon carcinogenesis and may be good candidates for colon cancer prevention/treatment.     

Application of a hop by‐product in brewing: reduction in the level of haze‐active prolamines and improved antioxidant properties of the beer

After supercritical CO₂ extraction of hops or formation of lupulin‐enriched pellets (type 45), polyphenol‐rich by‐products remain. These have some industrial and agricultural applications (preparation of polyphenol extracts and in the production of low‐bitterness beers). In this work, both materials were used in pilot‐scale brewing experiments for the production of beer enriched with polyphenols. Samples of beer made from these residues underwent analyses for haze‐active prolamines, total polyphenols, phenolic monomers, antioxidant capacity, bitterness and colour. An almost identical decrease in the content (from hopped wort to final beer) of the prolamines of approximately 30% was detected in standard beer as well as in the beer prepared from the hop residue (HR 1) after supercritical CO₂ extraction. In contrast, the level of prolamines was reduced by more than 50% in the beer following addition of the hop residue (HR 2) after production of lupulin enriched pellets. Both hop materials contributed to an increase in the antioxidant capacity of the final beer by 21.5 and 11.9%, respectively. Another part of this work was aimed at the investigation of colour and bitterness changes in beers made ??using hop by‐products. Addition of the material HR 2 into the wort caused an increase in colour and in bitterness of the matured beer by 20 and 11% rel., respectively. Copyright © 2014 The Institute of Brewing & Distilling     

富含黄腐酚啤酒的研究与制备

酒花中的黄腐酚具有多种有利于人类的生物活性.文中通过在啤酒中添加高纯度的黄腐酚粉末来提高啤酒中的黄腐酚含量,并对其利用情况及啤酒老化情况进行了研究.最终选用在成品啤酒中添加黄腐酚的工艺,这一添加方法能够保证黄腐酚含量在0.35mg/L～3.5mg/L,并且能够抑制啤酒的老化.